Directions:
- In a medium size pot, place a knob of butter and sear the beef until brown. Add the diced vegetables and sweat for 5 minutes. Add the thyme, rosemary, about half the bottle of beer and reduce by half. Add the brown sauce and cook for 10 minutes.
- Finish the beef by pouring in the rest of the beer and serve with roasted carrot and parsnip and champ potato, if desired.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2957.91 Kcal (12384 kJ) | ||
| Calories from fat | 1086.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 120.69g | 186% | |
|---|---|---|---|
| Cholesterol | 625.83mg | 209% | |
| Sodium | 1604.73mg | 67% | |
| Potassium | 6243.68mg | 133% | |
| Total Carbs | 276.02g | 92% | |
| Sugars | 11.98g | 48% | |
| Dietary Fiber | 35.44g | 142% | |
| Protein | 213.8g | 428% | |
| Vitamin C | 81.8mg | 136% | |
| Iron | 29.4mg | 163% | |
| Calcium | 530.7mg | 53% | |
| Amount Per 100 g | |||
| Calories | 110.5 Kcal (463 kJ) | ||
| Calories from fat | 40.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 186% | |
|---|---|---|---|
| Cholesterol | 23.38mg | 209% | |
| Sodium | 59.95mg | 67% | |
| Potassium | 233.24mg | 133% | |
| Total Carbs | 10.31g | 92% | |
| Sugars | 0.45g | 48% | |
| Dietary Fiber | 1.32g | 142% | |
| Protein | 7.99g | 428% | |
| Vitamin C | 3.1mg | 136% | |
| Iron | 1.1mg | 163% | |
| Calcium | 19.8mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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